Arugula Salad

This arugula salad recipe is the solution for when you want to serve an impressive, restaurant-worthy salad but don’t want to leave your kitchen! Lots of vibrant and peppery arugula, salty parmesan, and crunchy pepitas are the perfect base for a whisked vinaigrette that’s ready in seconds. Packed with lemon juice, olive oil, and honey for a dash of sweetness, good luck buying a salad dressing from the store ever again.

Why You’ll Love This Arugula Salad Recipe

This salad is a game-changer, even if you’ve never particularly loved eating your greens. Everyone will love it!

• Simple. You only need 3 ingredients for the salad and 5 for the vinaigrette. It’s that easy!
• Quick. Ready in 10 minutes, there’s literally no excuse not to eat your leafy greens anymore.
• Prep-friendly. Prepare the salad and dressing in advance for a quick lunch or side throughout the week.

What You’ll Need

It’s all about the arugula’s freshness for the best summer salad ever. Check the recipe card at the bottom of the post for exact amounts.

Salad

• Arugula – Depending on where you live, arugula is sometimes also called “rocket.”
• Parmesan cheese – Ideally get a block of parm and grate it. You’ll get the most flavor this way.
• Raw pepitas – Toasted pepitas are great too.

Vinaigrette

• Garlic clove – Please don’t use garlic powder.
• Lemon juice – You can also use half the amount of lime juice.
• Olive oil
• Honey – Raw honey is best.
• Salt and pepper

How to Make Arugula Salad

You literally can’t complain about a 2-step salad. Here’s a quick look at how to make. Check the recipe card at the bottom of the post for more printal instructions.

• Make the vinaigrette. Whisk the garlic, lemon juice, olive oil, honey, salt, and pepper in a small bowl until well combined. Set it aside.
• Toss the salad. Mix the arugula, parmesan, and pepita seeds in a salad bow. Drizzle the dressing over the salad or serve it on the side. Serve and enjoy.

Tips & Variations

• Use a salad mix. No worries if you don’t have lots of fresh arugula at home, you can use your favorite salad mix instead.
• Prep ahead. Whisk the dressing and toss the salad in advance so all you have to do is mix them together seconds before digging in for lunch or dinner.
• Use store-bought. While this vinaigrette is way better, don’t worry if you don’t have all of the ingredients to make it. Use your favorite store-bought one instead.
• Add nuts and seeds. Aside from pepitas, almonds, walnuts, pecans, and sunflower seeds are great swaps in this recipe. You can also add a mix of them for more flavor!
• Make it zestier. Add 1 teaspoon of freshly grated lemon zest for a kick of citrusy goodness.
• Add protein. Top this salad with grilled chicken or leftover rotisserie chicken for some extra protein.

Proper Storage

Refrigerate the salad and vinaigrette separately for up to 5 days. Keep it away from strong-smelling foods to avoid the transfer of odors. When on the counter for serving, keep it away from direct sunlight or sources of humidity.

More Salad Recipes

• Green Goddess Salad
• Fattoush Salad
• Classic Caesar Salad
• 10 Minute Strawberry Spinach Salad
• My Go-to Everyday Salad